new spaces 10 EN

10 Inside Gaggenau A discreet reference The “dome” above the seating arrangement is decorated with Oriental ornaments. Ebru Yalman is braising aubergines on a cooktop integrated into the work surface, while simultaneously sautéing onions and tomatoes. With a sure eye and the intuition that only many years of apprenticeship can provide — Yalman trained at the famous Le Cordon Bleu in Paris — she seasons the fi lling. The aubergine halves are stuff ed with tomatoes and garnished with roasted peppers. The dish is popped into the oven for ten minutes, then arranged on a plate and put into the fridge to cool. Legend has it that this Turkish appetiser, which is called “İmam Bayıldı”, was named after a pious preacher who had none of the ordinary vices. The only thing he could not resist was this delicious dish.

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